Cassata Siciliana

Rum Syrup

• 40 gms – 1.4 oz. water
• 35 gms – 1.25 oz. sugar
• 40 gms – 1.4 oz. Rum if your Rum is about 40% alcohol

Marzipan

• 50 gms – 1.75 oz. almond meal
• 50 gms – 1.75 oz. icing sugar
• A few drops of almond extract
• Green liquid food colour
• water little

Sweet Ricotta Filling

• 800 gms – 1.75 lbs. ricotta traditionally sheep’s milk ricotta, but I cannot fnd it here!
• 480 gms – 1 lb. sugar
• 70 gms – 2.5 oz. dark chocolate chips

Assembling the Cassata

• 1 x 24 cm – 9.5 inch sponge cake sliced horizontally into 3 discs
• 100 gms – 3.5 oz. green marzipan
• Rum syrup
• Sweet Ricotta Filling

Decoration

• Glassa fondente made with 300 gms – 10.5 oz. icing sugar and a little water
• Royal Icing
• candied fruits cherries, red and green pears, half a mandarin, zuccata – Sicilian candied pumpkin
• silver cachous